Lemon lovers will go crazy for these Gluten-free Lemon Cookies made with pudding mix, cream cheese, and mixed with white chocolate pieces. These sweet treats are soft, chewy, and so good!
This easy lemon cookie recipe and post was originally written by former contributor Brielle of Breezy Bakes. It has been updated from the archives to include additional information.
Creating This Gluten-Free Lemon Cookie Recipe
And just like that I feel like I am a 2015 veteran! Yes, I know it is only the second week of the new year, but it seems like this year has already gone on forever.
Is it summer yet???
So you can’t blame me if I’m already thinking it’s summer, right. I mean, c’mon, it’s not like the weather here in Phoenix is fooling anyone into thinking it’s winter anyway.
I tell ya, it is prime time to be playing outside here in the good old Sunshine State. Except we’re not actually the Sunshine State; California stole that nickname right out from under us, I’m sure.
Regardless, the sun is shining, the birds are singing, and the children are playing. Ah, what a dream.
You know what my favorite activity is this time of the year with the weather being so amazing?
Picnics! I LOVE picnics. There is something about laying out on the grass on an old checkered blanket eating your “prepped with love” picnic that is the essence of nostalgia.
Throw in a football and a frisbee, and you’ve got a perfect memory made right there.
Homemade Lemon Cream Cheese Cookies
Now I don’t know about you, but no picnic is complete without a delicious dessert. Whether it be a chocolate chip, oatmeal raisin, or snickerdoodle…a cookie is the perfect picnic dessert.
So to prep myself for these picnic days, I’ve been playing around with some new cookie recipes and boy did I hit the nail on the head with these Lemon Cheesecake Cookies.
These lemony cookies are a soft and chewy gluten free cookie flavored with lemon pudding mix.
I added some softened cream cheese into the batter to give it a slight cheesecake flavor. And when it came to mix-ins, white chocolate chips were a no brainer!
I tested these cookies out with my family over the holidays and they were gone in a flash. Everyone thought they were the best cookies and kept asking me if they were really gluten free.
Whether the sun is shining and the birds are singing in your neck of the woods, it’s still no question whether or not you will fall in love with these super simple and sensationally scrumptious gluten free cookies.
There is nothing like a cookie baked with love…and sugar…and butter…and…well, you get the point.
Click HERE to save these Gluten-Free Lemon Cookies to Pinterest!
This gluten-free lemon cookie recipe may include affiliate links. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.
Tools Needed to Make Gluten Free Lemon Cookies
You’ll need a few kitchen tools to prepare these chewy gluten-free lemon cookies. Here’s what I recommend having on hand before getting started:
- Measuring Spoons and Cups – to measure the ingredients for the lemon cheesecake cookies.
- Large Bowl (or the bowl of a stand mixer) – to combine the wet ingredients in.
- Medium Bowl – to combine the dry ingredients in.
- Electric Mixer – a hand mixer or stand mixer are needed to prepare the lemon pudding cookie dough.
- Rubber Spatula – to scrape the sides of the large mixing bowl as you make the cookie dough.
- Baking Sheet – to bake the lemon cookies on.
- Parchment Paper – to line the cookie sheet before baking these gluten-free cookies.
- Cookie Scoop – to make evenly sized cookie dough balls.
- Cooling Rack – to cool the baked cookies on.
Ingredients for Gluten-Free Lemon Cookies
Because these lemon cream cheese cookies are gluten-free, they require some special ingredients you may not keep on hand. But I promise you you’ll use them for other gluten-free baked goods, so they’re worth buying!
Here’s what goes into these easy lemon cookies:
- Unsalted Butter
- Cream cheese
- Granulated sugar
- Instant lemon pudding mix
- Almond extract
- Baking soda and baking powder
- Gluten-free multi-purpose flour
- Xanthan gum
- White chocolate chips
For the complete ingredient list and detailed instructions to make these lemon cheesecake cookies, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Gluten-Free Lemon Cookies
Just 15 minutes of prep work is all that stands between you and a batch of freshly baked lemon cheesecake cookies!
- Cream together the softened cream cheese, eggs, shortening, and sugar.
- Add melted butter and instant pudding mix to the bowl. Mix to combine.
- In a smaller separate mixing bowl, sift together baking soda, baking powder, salt, gluten-free flour, and xanthan gum (only if your all-purpose flour blend does not include this).
- Add the dry ingredients to the wet.
- Stir in the white chocolate chips.
- Scoop the cookie dough into 1-inch sized balls, then bake until the tops are golden. brown.
The above is simply a quick summary of this recipe for easy lemon cookies. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making the Best Gluten-Free Lemon Cookies
Check out these tips for success before you get started making a batch of gluten-free lemon cream cheese cookies:
- Make sure to pre-heat your oven when you start making this easy lemon cookie recipe so it is ready to go when the batter is prepared.
- I prefer using the King Arthur brand gluten-free flour blend (NOT the all-purpose baking mix).
- If your gluten-free multi-purpose flour already contains xanthan gum, you can omit the additional amount called for in the recipe card below.
- Knowing how to bring eggs to room temperature quickly is useful when making cookies. Check out this tutorial for all the details.
- Start with room temperature butter! Forgot to take your butter out? Check out these tips to soften butter quickly. You’ll also want to make sure you soften the cream cheese.
- Did you know you can make your own baking powder if you’re out?
- Need help lining your pan with parchment paper? Check out this tutorial.
Gluten Free Lemon Cookie FAQs
Got questions about how to make this recipe for gluten-free lemon cream cheese cookies? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I use cook and serve pudding xix?
No, you must use instant lemon pudding mix when making these homemade lemon cookies. You add it to the cookie dough like a dry ingredient.
Can I use a different flavor pudding?
If desired, you could use another flavor of instant pudding mix to make these cookies and change up the flavor combinations.
What is the best way to store gluten-free lemon cookies
Store the homemade lemon cookies in an airtight container at room temperature for up to five days.
Alternatively, you can freeze both the cookie dough or the baked lemon cream cheese cookies.
Can I freeze the cookie dough?
Yes! Check out this tutorial for everything you need to know about how to freeze cookie dough.
When you wish to make the cookies: for best results, thaw the frozen cookie dough first. Then, bake cookies as the recipe instructs.
How do you freeze the lemon cookies
Let the lemon cheesecake cookies cool completely on a wire rack, then seal inside a freezer bag, label, and store for up to 3 months.
When ready to eat, thaw on the counter for a couple hours or reheat gently in the microwave.
What Readers Are Saying
“Made these this weekend. Delicious! The BEST gluten free cookie!!!!! Not crumbly like most gluten free goodies, very soft and flavorful. So glad I found this recipe!!!! THANKS FOR SHARING!” — Juliette
“Made these last night and all my coworkers could not resist them! Myself and my 2 year old and 4 year old also probably ate a dozen by ourselves! Will definitely make these again!” — Brittany
“Those look lovely! So chewy and thick!” — June
Try these Gluten-Free Lemon Cookies at Home!
Next time you’re looking for an easy gluten-free cookie recipe, give these gluten free lemon cookies a try!
Did you love the bright lemon flavor? Leave a comment below and give it a review for others to see what you thought of this great recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your baked cookies!
More Easy Gluten-Free Desserts:
These soft and chewy Gluten Free Oatmeal Raisin Cookie Bars are made a mixture of old fashioned rolled oats, plump raisins, and chopped pecans.
These Gluten-Free Cinnamon Roll Cookies have the exact taste of a freshly baked cinnamon roll, and they are soft and tender with a brown sugary undertone!
These mini Gluten-Free Brownie Trifles have an utterly delicious homemade peanut butter mousse layer as well as dark chocolate sauce and homemade whipped cream.
Learn how delicious gluten-free baking can be with this recipe for Gluten-Free Chocolate Coconut Zucchini Cake.
Feed both cake and cookie cravings with these amazing Gluten-Free Oatmeal Cookie Cupcakes!
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Have you ever made gluten-free cookies?
- 6 tablespoons salted butter, melted
- 3 oz. cream cheese, softened
- 1/4 cup shortening
- 2 eggs
- 1 cup granulated sugar
- 1 (3.4 oz) pack instant lemon pudding mix
- 1/2 teaspoon almond extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups gluten free multi-purpose flour (I prefer King Arthur brand, NOT the all-purpose baking mix)
- 1/2 teaspoon xanthan gum*
- 1 cup white chocolate chips
- Preheat oven to 350 degrees and line baking sheets with parchment paper. Set aside. Melt butter covered at 50% power in microwave for 30-45 seconds and set aside.
- Add softened cream cheese, shortening, eggs, and sugar to stand mixer or large mixing bowl. Cream together for one minute. Add melted butter and pudding mix and cream an additional minute. Add almond extract and mix until combined.
- In a smaller separate mixing bowl, sift together baking soda, baking powder, salt, gluten-free flour, and xanthan gum (only if all-purpose flour blend does not include this). Add dry mix to wet ingredients and mix until combined. Add 1 cup of white chocolate chips and mix until evenly distributed.
- Scoop walnut sized pieces (about 1" in diameter) of dough 2" apart on baking sheets. Bake for 8-10 minutes until tops and edges are golden brown and cookies are lightly set. Cool on pan for 3-5 minutes before transferring to cooling racks. Allow to completely cool before serving.
*Only add if not included in your all-purpose flour
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 125mgCarbohydrates: 14gFiber: 0gSugar: 10gProtein: 2g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.